Aquafaba Mini Peach Cakes

These delicate and simple aquafaba mini peach cakes are just what you need to use up all those juicy summertime stone fruits. It’s a fluffy and slightly sweet cake with chunks of peaches throughout and then topped with more sliced peaches. Plus, this dessert is made in a muffin tin so it’s pre-portioned and easy to share. Made with minimal ingredients, they’re dairy-free, oil-free, and egg-free, thanks to the aquafaba.

A bit of mini peach cake on a spoon with more mini peach cakes topped with ice cream and slices of peaches.

Why you’ll love it

What’s not to love about a dessert that uses the best of ripe summertime fruits in a simple, 6-ingredient cake? Sure, they’re oil-free and made with aquafaba instead of eggs, but trust me, you don’t want to miss out on these this summer. Here are just a few other reasons why I know you’re going to love them.

  • Simple
  • Fluffy
  • Light
  • Sweet
  • Quick
  • Perfect for entertaining
Mini peach cakes topped with ice cream and slices of peaches in a white bowl with a spoon in the background.

To Make the Cakes

Begin by preheating the oven to 350°F. Spray 6 of the muffin holes in a muffin tin with non-stick cooking spray. Place a few of the sliced peaches in the bottom of each prepared muffin hole. 

In a small food processor, whip the firm tofu until it’s smooth and creamy. Set it aside.

In a medium bowl, add the aquafaba. Use a hand-mixer to whip the aquafaba until it’s white and stiff peaks form. This should take about 2-3 minutes. With the hand-mixer running, add the sugar a little at a time. Once all the sugar is incorporated, set the bowl aside.

In a small bowl, combine the flour and the baking powder. Stir to combine. 

To the sweetened aquafaba, add the whipped tofu and optional (but recommended) almond extract. Gently fold in these two ingredients. Use caution as over-mixing will deflate the aquafaba. Finally, add the wet ingredients to the dry ingredients and fold in until the mixture is just combined. Do not over-mix.

Once the mixture is combined, fold in the cubed peaches. 

Scoop out ⅓-½ cup of batter into each of the six prepared muffin holes. 

Bake the mini peach cakes for 22-25 minutes. When they’re slightly golden, remove them from the oven and let them cool in the muffin tin. Once they have cooled, gently flip the tin upside down to reveal the sliced peaches on the top. I suggest that you serve the cakes with a scoop of ice cream and additional fresh peach slices, because why not?

These cakes are best served fresh but they can be stored in an air-tight container in the refrigerator for up to 5 days.

Make the most of fresh, in-season produce and make these delicate and sweet aquafaba mini peach cakes. They are such a fun addition to any summer meal. Let me know what you think of this dessert and enjoy friends!

A bit of mini peach cake on a spoon with more mini peach cakes topped with ice cream and slices of peaches.

Ingredient Health Benefits

Tofu- calcium, copper, magnesium, B vitamins, isoflavones

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Aquafaba Mini Peach Cakes

Erin
These delicate and simple aquafaba mini peach cakes are just what you need to use up all those juicy summertime stone fruits. A fluffy and slightly sweet cake with chunks of peaches throughout and then topped with more sliced peaches, this dessert is made in a muffin tin so they're pre-portioned to share. Made with minimal ingredients, they're dairy-free, oil-free, and egg-free, thanks to the aquafaba.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine Nut-Free, Oil-free, Vegan
Servings 6 mini cakes

Ingredients
  

  • 4 oz firm tofu, patted dry
  • ¼ cup +1 tsp aquafaba
  • ½ cup sugar
  • ¼ tsp almond extract optional
  • 1 cup flour
  • ½ tsp baking powder
  • 1 peach, ½ sliced, ½ cubed

Instructions
 

  • Preheat the oven to 350°F. Spray 6 of the muffin holes in a muffin tin with non-stick cooking spray. Place a few of the sliced peaches in the bottom of each prepared muffin hole.
  • In a small food processor, whip the firm tofu until smooth and creamy. Set aside.
  • In a medium bowl, add the aquafaba. Using a handmixer, whip the aquafaba until stiff peaks form. About 2-3 minutes. With the handmixer running, add the sugar a little at a time. Once all the sugar is incorporated, set aside.
  • In a small bowl, combine the flour and the baking powder. Stir to combine.
  • Add the whipped tofu and almond extract to the aquafaba and gently fold in to incorporate. Add the wet ingredients to the dry ingredients and fold.
  • Once the mixture is combined, fold in the cubed peaches.
  • Scoop out ⅓-½ cup of batter into each prepared muffin hole.
  • Bake the mini peach cakes for 22-25 minutes. Remove them from the oven and let them cool in the muffin tin. Once cool, gently flip the tin upsidedown. Serve the cakes with the with a scoop of ice cream and fresh peach slices.
Keyword almond extract, aquafaba, chickpea, chickpea brine, dairy-free, egg-free, firm tofu, garbanzo beans, oil-free, peaches, stone fruit, tofu, vegan

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